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Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce

Yellow Rice with Peppers and Tomato Sauce is a family favorite summer side dish. It goes well with grilled food, but you can just eat it as it is. I grew up enjoying rice with peppers and tomato sauce. That being said, I loved mopping read more

Pan-Roasted Peppers with Garlic Infused Sauce

Pan-Roasted Peppers with Garlic Infused Sauce

For some people letting go of summer is hard, and some people live with summer all year round. We make this recipe all summer long and I am officially letting go of summer with these amazing Sweet Pan-Roasted Peppers with Garlic Infused Sauce. I am read more

Stuffed Peppers with Ground Beef and Rice

Stuffed Peppers with Ground Beef and Rice

Stuffed Peppers with Ground Beef and Rice

Stuffed Peppers with Ground Beef and Rice is a recipe that I can say with the confidence I know how to make blindfolded. It is the eldest son’s favorite meal.

Stuffed peppers are one of those meals that it does not take too much of your time. Well, what I want to say is that once it is done with prep, you just let it simmer.

The incredible taste and comfort that you get out of this absolutely amazing.

I mentioned in this post, how many dishes from when the Ottoman Empire was ruling.

Stuffed Peppers with Ground Beef and Rice

They left its trace in the cuisine of Southeast Europe, and the Balkan Peninsula.

I am one of those people or you can call me a nerd. I look deep into the history of the recipes.

Actually, I did grew up with these kinds of dishes. When you start researching, connecting dots, finding the root, it is just mind-blowing what you can find.

Tap here for more tasty comforting meals from the Balkan

Some would refer stuffed peppers or any vegetable that is stuffed as a “dolma”, and I do call it that way too.

Not only that I love stuffed peppers but also sarma (rolled stuffed cabbage leaves), yaprak (stuffed grape leaves /or Collard greens), etc.

Stuffed Peppers with Ground Beef and Rice

You can pretty much stuff them with ground lamb, pork, chicken and most common is with beef and rice.

The unique taste and aroma that particularly beef gives to me are simply irreplaceable.

However, there are options like I said that you can change and use any ground or minced protein that you and your family prefer.

I am a complete sucker for dishes that slow cook on a stove in the fall or wintertime.

It is one of the things that I am actually looking forward to all year long.

You could hear bubbles in the pot, aroma wrapping your whole house. Oh, I cannot wait to dig in and mop the floor of my plate with freshly baked bread.

Recipes

Dishes like that give me life and making me extremely happy. I hope it will do the same for you.

If you get inspired and make Stuffed Peppers with Ground Beef and Rice, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance! Happy Cooking!

You could watch my video here on the blog, how to make these with mini peppers if you remove ADBlock. Also, you may watch it on youtube.

Stuffed Peppers with Ground Beef and Rice
Yield: Serves 6

Stuffed Peppers with Ground Beef and Rice

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

A delicious recipe for amazing Stuffed Peppers with Ground Beef and Rice

Ingredients

  • 1 tbsp. Oil
  • 6 Peppers Any on hand /read notes or 1 pound of sweet mini peppers
  • 1 lb Ground Beef
  • 1/4 onion shredded
  • 3 garlic cloves minced /or 1 tsp garlic powder
  • 1/2 cup rice
  • 1/3 tbsp. Ground black pepper
  • Meat seasoning to taste or salt

Sauce/broth

  • 2 cups Beef Broth
  • 2-3 cups water
  • 8 fl oz tomato sauce
  • 1 bouillon cube
  • 1 tsp. smoked paprika
  • 1 dry bay Leaf
  • Seasoning/or salt to taste

Other Veggies

  • Potatoes quartered
  • Carrots sliced

THICKENER

  • 1 tbsp. Flour/or cornstarch
  • 2 tbsp. Tomato sauce
  • splash of water

Instructions

  1. Wash peppers and push the top of the peppers inside(pressure), then pull the core out and clean out leftover seeds. If you are using small sweet peppers, it's easier to just cut the top off. Set aside.
  2. Mix meat mixture; add ground beef, onion, garlic, seasoning and mix to combine. Add rice and knead/mix again.
  3. Prepare a large pot. Stuff each pepper with the meat, if any leftover meat just makes small meatballs and fill the gaps in between, and lay each stuffed pepper in the large already greased pot.
  4. Mix together beef broth, and water, then pour in the pot over the peppers. add the bouillon cube, tomato sauce, and season to taste.
  5. Add potatoes and carrots in between and on top. Place bay leaf and turn the heat on high until it boils. Once it boils turn the heat on simmer/low, cover with a fitted lid and let it simmer for at least 45 minutes, preferably 50. Check if you need to add more water because the liquid will reduce.
  6. Once it's cooked, just mix quick roux-  flour, warm water, and tomato sauce. Mix until smooth. Then add smooth roux in the pot. Push down the peppers to slightly mix it, or you can shake the pot too to mix the roux with the sauce. It will become a thickener.

Notes

  • Bell peppers here are pretty huge, so I usually use 6 bell peppers and fill gaps with sweet (small) peppers.
  • I actually like small ones because they are tender and cook faster, although you can use any color or size. If you find smaller bell peppers then use more peppers.
  • Also, artisan mini sweet peppers are fantastic for this dish... Mini Sweet Peppers are a miniature version of the ordinary bell pepper so as I said you are more than welcome to use them. They are usually sold in the product in the bag, close to other regular peppers.
  • Stuff peppers are very good the next day or the day after. I place them in the airtight container with a fitted lid.
  • You can keep it in the fridge for up to 3 days, just reheat and heat.
  • If you are on LOW CARB, you could use cauliflower rice although I have not tried it before.


Made in A large pot with a lid:

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Cheese Stuffed Baked Sweet Peppers

Cheese Stuffed Baked Sweet Peppers

Happy beginning of the week! I am already looking forward to Friday, aren’t you, too? Again I’ve been busy in the kitchen making those quick and simple recipes that even my 10 years old can do it. In fact, last night all three of them were read more

Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers are a tasty, easy and delicious meal idea. You can serve it as it is or with meat, poultry or fish. A perfect weeknight dinner. I have been digging around to find easy recipes to share such as this Vegetarian Stuffed Peppers. read more

Potato Stuffed Peppers

Potato Stuffed Peppers

I simply like stuffed peppers, but I really love Potato Stuffed Peppers.

This is one of those quick and easy recipes. It goes well with any meat, fish or perhaps just like this.

Potato Stuffed Peppers

That being said, I am making them often. especially during summertime. Well, if you ask me, it is really an amazing side dish.

It is a very tasty combination of potatoes, peppers, and onion. It got a bit of spiciness from chili and ground black pepper.

Click here for more dinner ideas

In addition, it is almost magical once you take the first bite. However, it might just a sweet reminder of my childhood. Food that I have enjoyed while growing up.

Potato Stuffed Peppers

Certain food just brings back a flood of memories, and I love food memories rather than anything else in the world.

It just evokes a beautiful fuzzy feeling every time those dishes produce an amazing aroma in my very own kitchen.

We are talking about the burek, sarma, goulash, and so many other dishes that I love with my whole heart.

If you are pepper lover you might like my Cheese Stuffed Baked Sweet Peppers and Stuffed Peppers with ground beef and rice

Recipe

I am glad to say that my kids really enjoy dishes that I grew up with as well.

Well, I guess if you cook at home for them they will miss that food after going to college or on a trip.

Hey, if you make these tasty Potato Stuffed Peppers or any other recipe from my blog, please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance for your love and support!

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LOADED MASHED POTATO CASSEROLE

PAN-ROASTED PEPPERS WITH GARLIC INFUSED SAUCE

ROOT VEGETABLE SHEET PAN

ROASTED CAULIFLOWER AND CHEESE

EASY LYONNAISE POTATOES

Easy recipes
Yield: SERVES 4

Potato Stuffed Peppers

Prep Time: 10 minutes
Bake Time: 50 minutes
Additional Roasting Time: 10 minutes
Total Time: 1 hour 10 minutes

Quick and tasty side dish recipe

Ingredients

  • 3 to 4 Bell Peppers, sliced lengthwise
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon oil

Filling:

  • 2 to 3 Large Potatoes shredded, about 1 1/2 pound
  • 1 Yellow Onion shredded, 1/4 pound
  • 1 medium-size carrot
  • Salt to taste, OR Vegeta MSG-free seasoning to taste
  • 1 teaspoon Ground Black Pepper
  • 1 tablespoon dried parsley
  • 2 tablespoons Olive oil

Topping and Garnish

  • 1 tablespoon Breakstone's Sour-Cream per each half of the pepper, optional
  • Few Sprinkles of Chili peppers
  • Za'atar
  • Chives

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit
  2. Wash peppers and cut in the halves; Take all the seeds out.
  3. Sprinkle with a bit of salt and just lightly drizzle oil over peppers, then place in the oven and bake for about 10 to 15 minutes. This will give peppers a head start.
  4. Meanwhile, peel and shred the potatoes, onion, and carrot.
  5. Add salt to taste, ground black pepper, dried parsley, and oil. Mix the filling until all combined and seasoned. Heat a skillet and saute potato mixture at medium-high heat for about 5 to 7 minutes. They need to be halfway done so keep mixing so it does not stick to the bottom of the skillet. Also, I like to splash just a bit of water at the end and cover. That way it will steam up a bit and cook faster.
  6. Take the peppers out of the oven and stuff them with the filling mixture until each half is full.
  7. Once you are done stuffing all the peppers, cover the baking pan with an aluminum foil for the first 10 minutes then remove the alum. foil and continue baking uncovered at 375 degrees for 40 minutes or until potatoes are completely done.
  8. Serve immediately with sour cream and garnish.

Notes

This can be stored in the airtight container for a few days. Just reheat and eat, however, it's better if served right away.

You can grill these stuffed peppers but it needs to be slightly hugged or wrapped with alum foil to prevent from burning. You can add/spread Sour Cream when you pull the potatoes out and bake for an additional 10 minutes.

Best Things to Buy at Aldi

Best Things to Buy at Aldi

What I always must get when I shop at Aldi. Aldi is the brand of two German family-owned discount supermarkets, and my family loves shopping at this grocery store. You will need a quarter to get a cart unless you want to carry everything in read more

Mini Sunday Brunch Casseroles

Mini Sunday Brunch Casseroles

Mini Sunday brunch casseroles are such a jam and life savor, especially over holidays. I know it has been a weird year, and most have kids still at home, so these casseroles are fantastic at any time of the year. Sometimes it is hard to read more

Full Meal from the Grill

Full Meal from the Grill

 Using Kingsford Hardwood Pellets

Full Meal from the Grill

This post is sponsored by Kingsford. The opinion and text are mine.

Cooking a whole family meal on the grill is not only a time-saver but also a very delicious way to prepare food. On top of that, you can create fabulous memories with your loved ones. I am all about creating memories, particularly around food.

Well, in this post, I am sharing a tasty sandwich with you, a side dish that could be served as a summer salad as well, and a comforting dessert that just about anyone would admire.

I think that the best part of summertime is cooking food outdoor on your grill. Who agrees with me? There is no mistake that the food tastes so much more enjoyable when it comes directly from your grill to the plate.

Full Meal from the Grill

I partnered with Kingsford Hardwood Pellets to share with you all these appetizing grilled recipes.

Kingsford Hardwood Pellets are made with all-natural, pure flavor hardwoods and absolutely no fillers, binders or preservatives, bringing out undoubtedly the best possible flavor.

Full Meal from the Grill

You must try their pellets because it will fire up the flavor in any pellet grill — Classic, Cherrywood, Hickory, Signature, and Maple flavor. Furthermore, Kingsford Hardwood Pellets are proudly made in the USA.

For my weekend family meal, I used Kingsford Cherrywood  all-natural 100% cherry hardwood. Additionally, as I said, there are no fillers, so cherry’s fruity aroma adds a delicate smoke flavor to any protein or vegetable, and pairs perfectly with pork.

These all-natural Kingsford pellets are made with pure flavor hardwood to deliver a sweetly refined smoke you will absolutely love. Regardless, you can most certainly use Classic, Hickory, or Signature Pellets, but I wanted to stick to Cherrywood for this meal!

Full Meal from the Grill

How to use Kingsford Hardwood Pellets:

Pour wood pellets into a storage container, also known as a hopper. The pellets are then fed into a cooking chamber by the electricity-powered auger. Then the wood pellets ignite, heating the cooking chamber where the air is brought in by fans, and your food gets infused with a real wood smoky flavor.

If you try any recipe from my Full Meal from the Grill, please tag me on Instagram @sandraseasycooking, using hashtag #sandraseasycooking. Thank you so much in advance for all your support!

For detailed instruction check my Instagram highlights

grilled pork loin

Recipes you might like:

LEMON HERB GRILLED SALMON

TASTY LABOR DAY RECIPES

SIMPLE HALIBUT BURGER RECIPE

CHICKEN FAJITA SKEWERS

Full Meal from the Grill Recipes:

Full Meal from the Grill

Pork Sandwich
Yield: Serves 10

Grilled Pork Loin Sandwiches

Ingredients

  • 2 slices of thick sandwich bread per serving, this makes about 10 sandwiches
  • 6 Pound Pork Loin, boneless, silver skin removed
  • Marinade:
  • 1/2-inch piece of ginger, peeled
  • 2 green onions, cut into 1-inch pieces
  • 4 garlic cloves, crushed
  • 2 cups Teriyaki sauce
  • 3 tablespoons honey
  • 1/4 cup mirin
  • 1/4 cup oil

Instructions

  1. In the large bowl, combine all the ingredients for the marinade, then place
    pork loin in the marinade, cover and keep in the refrigerator for 6-8 hours;
    make sure to turn it around at least once.

Grill Prep:

  1. Open your Kingsford pellets bag. I used classic which is great for almost
    anything you want in your grill. Flavorful and strong. Wood pellets are poured
    into a storage container also known as a hopper. The pellets are then fed into
    a cooking chamber by an auger that is powered by electricity.
  2. When ready to cook, smoke setting with the lid open.
  3. Wait for the fire to start about 5 min, depending on the grill type and
    model.
  4. When ready to cook, set the grill temperature to 450F and preheat lid
    closed for 15 minutes.

Grilling:

  1. Place the pork loin on the hot grill and turn every 2-3 minutes, closing the
    lid between each turn, until pork loin is seared all around. Reduce heat to
    300F. Cook until the meat reaches an internal temperature of 150F

    Remove from the grill and let rest for 15 minutes. Slice in 1/2" thick
    pieces.

Assemble:

  1. Place bread slices on the grill and allow it to get grill marks, 1-2 min on
    each side.
  2. Add condiment of your choice, such as mayo-sriracha, and place a few pork
    slices on top of a bed of greens, shredded lettuce, mixed song greens, or
    arugula.

Full Meal from the Grill

Grill recipes
Yield: Serves 6

Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

Prep Time: 5 minutes
Cook Time: 20 minutes
Pre-boil corn Time: 5 minutes
Total Time: 30 minutes

The best summer Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

Ingredients

  • 4-5 ears of corn, par-boiled
  • 1 serrano chile, grilled and thinly sliced
  • 2 Tbsp. unsalted butter, melted
  • ½ cup cilantro leaves, chopped
  • 1½ avocados, cut into ¾" pieces
  • Cherry Tomatoes, sliced

Vinaigrette:

  • 3 Tbsp. fresh lime juice
  • Zest of one lime
  • 1/4 cup oil
  • 2 Tbsp. honey
  • Kosher salt and ground black pepper to taste

Instructions

  1. Boil corn for full 5 minutes.
  2. Prepare a grill for medium-high heat.
  3. Brush each corn with butter; season with salt and pepper.
  4. Grill, occasionally turning until kernels are very tender and charred in
    spots, about 15 minutes. Let cool slightly, then cut kernels from cobs. Also,
    grill serrano pepper until slightly charred. it is not necessarily must grill
    peppers, but the flavor is better.
  5. Whisk lime juice, zest, honey, and salt to taste in to combine. Add corn,
    sliced cherry tomatoes, chile, and chopped cilantro to the vinaigrette and toss
    to combine, season with salt and pepper.
  6. Cover with plastic wrap and chill for about 2 hours so the flavors could
    marry. Just before serving add avocados and toss to coat.
Full Meal from the Grill

Recipes
Yield: Serves 8

Grilled Skillet Blueberry Galette

Prep Time: 10 minutes
Cook Time: 50 minutes
Resting Pastry Time: 1 hour
Total Time: 2 hours

Delicious and easy recipe for an amazing Grilled Skillet Blueberry Galette

Ingredients

GALETTE DOUGH

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 4-1/2 oz., 9 tablespoons cold unsalted butter, cubed into 1/2-inch pieces
  • 4 to 5 tablespoons ice-cold water

BLUEBERRY FILLING:

  • 12 ounces blueberries (about 2 cups)
  • 1/4 cup sugar
  • Pinch of salt
  • 1/2 tablespoon lemon juice
  • Zest of one lemon
  • 1 tablespoon cornstarch
  • 1 beaten egg
  • 1 tablespoon regular or coarse sugar

Instructions

GALETTE DOUGH

  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter,
    and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With the machine running, add ice water in a slow, steady stream through the
    feed tube. Pulse until the dough begins to clump together in the bowl. Test by
    squeezing a small amount of dough together: if it holds, you are good to go; if
    it’s crumbly, add more ice-cold water, 1 tablespoon at a time.
  3. Turn out the dough onto a lightly floured surface and knead once or twice to
    bring the dough into one mass.
  4. Pat the dough with your fingers and palms to form a disc about 3/4″ thick.
    Wrap in plastic and transfer to the refrigerator. Allow it to rest and chill
    for an hour.

Make a galette:

  1. Preheat grill to 300° Fahrenheit.
  2. Toss blueberries with lemon juice, lemon zest and sugar in a large bowl,
    then add cornstarch
  3. Roll out dough on a lightly floured surface to a 10-12-inch round. You can also
    divide and make a few smaller galettes.
  4. Place rolled out dough in the oven/grill safe skillet, let the edges drape
    over.
  5. Mound blueberries in center of the dough, leaving a 2" border. Fold
    edges over, overlapping slightly. Brush dough with beaten egg and sprinkle with
    sugar.
  6. Bake galette until crust is dark golden brown and filling is bubbling, 45-50
    minutes. Let cool before serving with vanilla ice cream.

Root Vegetable Sheet Pan

Root Vegetable Sheet Pan

Root Vegetable Sheet Pan is an easy, tasty and very efficient as well as budget-friendly way to feed your family. On top of it, it is very delicious and nutritious. It goes perfectly with fish, poultry or any other meat or protein. Don’t you just read more